Starting Salary €1,500: Vasilije Shares What It's Like to Be a Chef in Germany

“Seven years ago, I graduated from a vocational high school and started building my career as a professional chef in Berlin,” Vasilije told RINA. “For those who love their work and want to progress, the culinary world offers incredible opportunities. Working in a Michelin-starred restaurant was particularly special. We focused on preparing a wide range of dishes using fresh fruits and vegetables. That’s where I gained some of my most valuable professional experience.”

Vasilije began his journey at the Sergije Stanić Vocational Secondary School in Podgorica, where he received a solid foundation in both theory and practice. He believes that hands-on skills can be even more valuable than a university degree.

“That school has excellent professors, true experts, who train students to work not only in the local but also in the international job market. After finishing that school, you’re ready to work anywhere, just like I did,” he added.

Specializing in German cuisine, Vasilije says that traditional German meat dishes are often unfairly overlooked. He stresses that being a chef abroad can be very rewarding, both personally and financially, but it requires hard work and dedication.

“The starting salary is around €1,500, but everything after that depends on the individual,” he explained. “You can earn a lot more, but it all comes down to how much you’re willing to put in. My advice: don’t focus only on the money. Ambition and a genuine desire to learn are the most appreciated traits. For instance, I used to watch top chefs and learn from them for free. That eventually earned me their respect and led to well-paid job offers.”

Recently, Vasilije also participated in the renowned Foodfest culinary competition in China, where elite chefs from around the world gathered to showcase their skills. Croatia’s Mario Mandarić took first place with his black risotto, while Serbia’s Pavle Gordić earned a strong second-place finish. Vasilije, representing Montenegro, also stood out.

“It was an amazing experience,” he said. “Spending time with top chefs from the world’s most prestigious restaurants was incredibly inspiring. Pavle and Mario truly earned their spots at the top. I participated in a live stage competition preparing a Japanese meat pie, judged by the very chef who created the dish. I scored 9 out of 10 points and took first place. That moment gave me even more motivation to keep working hard and pushing forward.”